Picture Thread: What's For Dinner?

[jsmithcds]

Here is my reward for the work I did on the car after work today.

New shifter bushings under the stick.
New stromski coupler in the rear.
Installed a seine gate shift mechanism on my existing short shifter.

Great nights work followed by a 16oz new york strip, jalepeno sausage stuffed mushrooms and a glass of Old Pulteney 21yr old scotch.

Mom and kids up north for a few days. Tomorrow night it’s sway bars from a 86 installed on my 79sc.

Now a good nights sleep is in order.

[vash]

it is wrong that i appear to crave that scotch more than the steak?

looks great!

[azasadny]

Homemade chicken salad (my one meat meal this week) with turmeric, cucumber slices and fresh pita bread... yum!!

[imcarthur]

Bordeaux + beef.

Ian

[Moses]

Smoked with cherry wood about 6 hours at about 225.

Some of the bones just fell out of the meat while lifting them off the grill.

Huge St. Louis style ribs with the plate attached.

Marinate in Worcestershire/Soy with lemon, ginger, garlic, onion and habanero. Then a dry rub. Then smoked flat on the grill. Indirect heat. Sauce added half an hour before serving. Kids like sticky ribs.

[azasadny]

Street tacos... yum!

I love summer!

[jyl]

Jumbo oysters from Netarts Bay, OR. Dusted in paprika and cayenne, pan fried in butter. Tried making a sauce with the oyster liquor and some vanilla, bad combo, so I was forced to eat them dry - woe is me. The rest of the rest is just garnish, it was meant for the sauce but no dice. These things are 3 inches long, and a whopping 75 cents each. Love buying direct from the oyster farm. A bear to shuck, need some heat as my oyster knife isn't a crowbar.

[azasadny]

I'm hungry just looking at these pictures!

[mthomas58]

Originally Posted by nynor

i can remember the first time i had swordfish: i was 14 and ate it at a pub in ft. lauderdale. it was so damn good.

Bobby Flay just smoked a 4" thick piece of swordfish for 2 hours on a big green egg using maple wood and served it with a white clam sauce. Looked amazing - unfortunately no pic on the attached recipe link. I've got an egg so I'm gonna give this a try. We're always looking for good grilled fish recipes.

Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce

[javadog]

Originally Posted by jyl

Tried making a sauce with the oyster liquor and some vanilla

Vanilla? Really?

Try a splash of Pernod next time. Better yet, top them with a creamed spinach spiked with Pernod. Light on the spinach, heavier on the sauce...

JR

[azasadny]

Beth just made me fatoosh tawook for lunch, too bad I forgot to take a picture of it, it was delicious!

[jyl]

Originally Posted by javadog

Vanilla? Really?

Try a splash of Pernod next time. Better yet, top them with a creamed spinach spiked with Pernod. Light on the spinach, heavier on the sauce...

JR

Yes, really. Just one of those impulses that seem daring and bold at the time but are soon revealed as deeply unwise.

I'll try the Pernod.

[azasadny]

Bacon (fake) lettuce tomato and avocado sandwich on fresh baked Ciabatta bread...


My father approves...

[Evans, Marv]

What's left of a pot of pozole I made tonight.

[jyl]

Am continuing my oyster thing. My theory is that oyster meat is mild in flavor, so it can be used in place of chicken in many dishes that involved diced or shredded or stewed chicken.

Exhibit A, a Tomato-Basil-Oyster soup.



This tasted very good. Admittedly it was not especially oyster-y, but the original version is not especially chicken-y, you notice the meat when a piece is in your spoonful, and the diced oyster is nice in that case.

Last night I had some friends over and did more oyster-ish dishes. We had
- oyster strips, egg washed and coated in panko crumbs with lots of cayenne, paprika, garlic powder and salt, then deep fried. This was good. Of course, an old shoe is good, deep-fried in panko and cayenne.
- a chicken, stuffed with an oyster-aromatics-bread mixture, larded with bacon, and roasted. This was received much like any other roast chicken. The oyster stuffing was popular with those who like stuffing, I don't.
- wild rice risotto, first using chicken stock then wine then the final doses of liquid being a cup of oyster liquor. This had a rich dark taste, not very rice-like at all. Popular, it reminded me of sweet black rice (so-called forbidden rice).

[azasadny]

Chicken salad and borscht... Yum!!

[imcarthur]

One of our staples: pork schnitzel. Served with lemon wedges & a side of spaghetti with an arrabbiata red sauce.

Ian

[RWebb]

that does not look heart healthy, Ian

how about some nice fresh produce?

[imcarthur]

Healthy & Hungarian both start with an H but there is NO other common ground. My M-I-L used to fry schnitzel in lard. At least I use vegetable oil . . .

I will admit that I was making this long before I married a Hungarian, though.

Ian

[dafischer]

Originally Posted by imcarthur

Healthy & Hungarian both start with an H but there is NO other common ground. My M-I-L used to fry schnitzel in lard. At least I use vegetable oil . . .
Ian

Healthy be damned. Try doing it in butter, you'll be amazed at the taste.